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Dessert

Iced Chocolate Cupcakes

A chocolate cupcake topped with a chocolate frosting, served iced.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Iced Chocolate Cupcakes

Oven350°F
Timeabout 20 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat oven to 350°F.

  2. Line 12 muffin cups with paper baking liners or coat with cooking spray.

  3. In a medium bowl, combine both flours, baking powder, baking soda, and salt. Sift in cocoa and whisk to blend.

  4. In a 2‑cup measure, combine buttermilk, oil, and vanilla. Set aside.

  5. In a large mixing bowl, combine eggs and both sugars. Beat with an electric mixer at high speed until pale and thickened, 3 to 5 minutes.

Bake and cool

  1. With a rubber spatula, fold in the flour mixture. Fold in the buttermilk mixture.

  2. Spoon batter into prepared muffin cups. (Cups will be quite full.)

  3. Bake cupcakes until tops spring back when touched lightly, about 20 minutes.

  4. Loosen edges and turn cupcakes onto a rack. Cool completely.

Make and set the frosting

  1. Meanwhile, make frosting: In a medium bowl, combine cocoa, chocolate chips, and corn syrup. Add 1/4 cup boiling water and stir until chocolate has melted and mixture is smooth. Stir in vanilla.

  2. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.

  3. Using an electric mixer, gradually beat confectioners’ sugar into the cocoa mixture. Beat slowly at first, then gradually increase speed until frosting is smooth and creamy.

  4. Spread frosting over the tops of cupcakes. Let stand until frosting has set, about 30 minutes before storing.

Nutrition, whole recipe (rough)

1172Calories
38 gProtein
43 gFat
155 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Egg Substitute1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cocoa powder + vanillatop 10% of all pairs
    Smell alikemoderate
    Cooked together2,189 recipes

    Shared aroma: sotolon (curry, maple).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and, whipped with sugar, give the cupcakes lift and a tender structure.
All-purpose flour
Provides the main structure that holds the cupcake crumb together as it bakes.
Buttermilk
Adds moisture and acidity that tenderise the crumb and react with the leavening.
Baking soda
Reacts with the acidic buttermilk to release gas, helping the cupcakes rise.
Unsweetened cocoa powder
Supplies the chocolate flavour and dark colour of the cupcake and frosting.
Vegetable oil
Keeps the crumb moist and soft, since it stays liquid when cooled.

The step that matters

Beat the eggs and sugars until pale and thickened. Whipping air into the eggs and sugar creates foam that gives the batter lift. Under-beating leaves a dense cupcake, so beat for the full 3 to 5 minutes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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